Classic Italian Minestrone Soup

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes, or until the onion is translucent.

Add the celery, carrots, zucchini, and yellow squash to the pot. Stir the vegetables and cook for 5-7 minutes, until they begin to soften.

Add the canned tomatoes, kidney beans, white beans, and vegetable broth to the pot. Stir to combine.

Add the basil, salt, and pepper to the soup. Bring it to a boil, then reduce the heat to low and let it simmer for 20-30 minutes.

Add the pasta to the soup and cook for another 10-12 minutes, or until the pasta is tender.

Ladle the minestrone into bowls and sprinkle grated Parmesan cheese on.